How to make it

  • In a large saucepan over medium heat, warm 2 Tbsp olive oil. Add the green onions, onion, celery, and garlic, and sauté until softened but not browned, stirring occasionally, about 5 minutes. Add the remaining vegetables, broth, and salt, and bring to a boil. Reduce the heat to low, partially cover, and simmer until the celery root and carrots are very tender. It should break apart easily when poked with a fork; on my stove, this takes about 35-45 minutes. Remove the soup from the heat.
  • Using a blender and working in small batches – when working with hot liquids, never fill the blender more than 1/3 full! - purée the soup until very smooth. Add the remaining ½ Tbs oil and the milk, and stir to incorporate. Taste, and adjust seasoning as necessary. Reheat gently until just steaming. Serve with hunks of crusty bread, croutons or toast for dipping.

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    " It was excellent "
    trigger ate it and said...
    No need for meat with all of theee root vegetables
    What a tasty soup I made mine with a mushroom stock
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  • zena824 10 years ago
    root veggies are great in everything...they make almost anything taste good...
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  • inmaculada 10 years ago
    What a nice recipe. Love veggies and this has plenty, but I think it´s going to be difficult for me to find celery root. Anyway I will make this recipe as soon as the "soup" bug bites me (I guess no more than 2 days, as I really love soups).
    Best regards.
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